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Festive Sweet and Sour Chicken

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Main dish


  • 1 cn Dole Pineapple Chunks (20oz)
  • 1/2 c Ketchup
  • 3 tb Cider vinegar
  • 2 tb Brown sugar
  • 2 ts Cornstarch
  • 1 1/2 tb Chun King Soy Sauce
  • 1 tb Vegetable oil
  • 1 lb Boneless, skinless chicken, chunked
  • 1 md Bell pepper, chunked
  • 1 sm Yellow onion, cut in wedges
  • 1 cn Chun King Sliced Water Chestnuts, drained (8 oz)
  • 1 cn Chun King Cow Mein Noodles, warmed (5 oz)


Drain pineapple; reserve juice. Combine juice with ketchup, vinegar, brown sugar, cornstarch and soy sauce; stir to blend. Heat oil in wok or large skillet. Add chicken; stir fry 3 minutes. Remove chicken. Add bell pepper and onion; stir fry 3 minutes. Add water chestnuts and juice mixture. Cook, stirring, until boils and thickens. Add chicken and pineapple; heat through. Serve over chow mein noodles.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File